Where to nosh now …

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Chiladas

I just lunched today at this great little spot that presently has a branch in Plano and is just about to launch on Lovers Lane in Dallas. My tummy’s so glad! Chiladas is a “fresh Tex-Mex” concept that prides itself on its close relationships with farmers and purveyors of its produce and meats. And who isn’t looking for that in a restaurant nowadays? The menu centers on enchiladas, tacos and quesadillas filled with spice-rubbed pork, smoky grilled chicken and ridiculously tender brisket. You can also get veggie options and a shrimp taco that had me swooning. Sides include piquant black beans, green chile rice, and a loaded guacamole (hello, bacon and guac, let’s marry!)

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Highlights for me were the chicken quesadilla — a Tex-Mex basic made heavenly by the smokiness of the tender chicken and a hit of sharp cheddar. Yowrm. The aforementioned shrimp taco featured juicy, spicy seafood amid slaw and cotija cheese crumbles — I couldn’t get enough. Finally, do yourself a favor and order the brisket taco — the meat was falling apart and melted in my mouth. Bacon bits on top made it sing.

Chiladas serves tequila margaritas, beer and wine, as well as an assortment of soft drinks. I’m told they’ll soon host daily happy hours, and brunch will launch mid-month. Glad I live close enough for occasional visits, but far enough not to be tempted to pop in daily! Because I would.

Chiladas opens to the public with tomorrow’s (Wednesday, June 5) lunch service. Get thee there!

Beer dinner at Blue Plate Kitchen

Just had to put this on your radar — local culinary supahstar chefs Kent Rathbun, Matt McCallister, Scott Romano and Rathbun’s Blue Plate Kitchen’s Jennifer Newbold are teaming up this Thursday, June 6, for a four-course Copper River salmon dinner paired with Alaskan Brewing Company beers.

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As if the menu wasn’t staggeringly incredible on its own (see below), the icing on this cake is the price — $60 per person, exclusive of tax and gratuity. Between the talent going into this dinner, the fact that it’s using outstanding seasonal salmon, and the existence of beer pairings, I’d expect it to be a $100 ticket, at least. Call 214-890-1103 promptly to reserve your seat!

First Course
King Copper River Salmon Mousse, Puffed Quinoa, Strawberry Miso, Mustard Seed, Cress
Beer pairing: Alaskan Brewery IPA
Chef Matt McCallister, FT33

Second Course
Copper River Salmon Pastrami, Fava Bean, Smoked Cherries, Balsamic Brown Butter Emulsion, Mustard Oil
Beer pairing: Alaskan Brewery White
Chef Scott Romano, Nick & Sam’s

Third Course
Olive Oil Seared Copper River Salmon, Red Potato Puree, Crispy Artichokes, Meyer Lemon Yogurt
Beer pairing: Alaskan Brewery Amber
Chef Kent Rathbun, Abacus, Jasper’s, Rathbun’s Blue Plate Kitchen

Fourth Course
Alaskan Brewery Troppelbock Beeramisu (ed. note: OMG!)
Beer pairing: Alaskan Brewery Troppelbock
Chef Jennifer Newbold, Rathbun’s Blue Plate Kitchen

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